Week Five: Wet veggie+Battering and Frying=Painful steam burn in my mouth

Duely note that the expansion of the batter on the outside of a zuchinni does not ensure an enjoyable, light texture. I basically bit into a pocket of boiling water, which was far from umami. In other news, I’m glad I did well on the practical, I was worried that I would not have done well. My mother was very pleased, there are very few happy moments in our family anymore, so something as little as that was a blesssing. I’m sure my Papa would be happy. As for the other dishes, while none of them were incredibly appealing to me, I was glad to learn the ideas, particularly Bechemel, a sauce I have been making aparently incorrectly for quite a while.

Week Four: Oodles o’ Noodles

Pretty soon I will run out of stupid names for the title of these weeks, oh well. Pasta was fun, rissoto was fun to make, well nothing is fun about standing over a pot for half an hour, but it was simple and therefor enjoyable. The homemade pasta was certainly the best, the sauce was quite good, I will probably steal the recipe and tweak it to my own wishes. I actually found that making the pasta by hand was much easier than using a food processor. This is probably just because I hate washing dishes when I could get a little dirty and in the end of it, have simple cleaning to do. The rissoto cakes were better than the actual rissoto dish in my opinion, but I have a soft spot for patty style foods. The one thing I disliked was the barley, it was just boring, but it isn’t like much was done to it so I can’t really label the ingredient as a bland food.

Week Three:Breakfast at Tiffany’s

Enjoyed class, the waffles were excellent. Of all the food we prepared I enjoyed them the most. I was wondering if there was a way to make a “cheat” waffle, what I mean by that is, is there a way to make a waffle without a waffle iron? I looked around with any keywording I could think of, waffles without iron, cheat waffles, ghetto waffles even. So far all I could find was about the waffle cones, you can make them on a griddle, then wrap them around a cone shape to harden, but those aren’t really what I was looking for.

As for the other dishes, pankcakes were pancakey, I ate a ton of pancakes growing up (cheap meal, so they were often at dinner). As such, i’m quite tired of them, but definately appreciate them. The egg was interesting, I never flipped an egg before, or anything for that matter, so I was pleased that I only dropped one (albeit a terribly messy one). The omlete came out perfect, total pro at that. and the eggs benedict, well I couldnt enjoy it the way it was meant to be, I do miss canadian bacon because that stuff is amazing. However, take some turkey bacon thick cut, you wouldn’t tell the difference.

Week Two:The Night of Ten Thousand Taters

Enjoyed this week much more than the last. Again, Torne was difficult but I do feel that I did one nice one, although I am incredibly slow with them. The different recipes were interesting, I think I will try them at home. I was thinking about doing the Crockettes stuffed with gruyere and dill. Never used Gruyere before by the way, thanks for that. Or perhaps sweet potato crockettes with braised beef inside, sort of a play on the classic steak and sweet potato fries combo. As for the other recipes, I enjoyed them (except for Duchess but that was obviously going to be a bad thing to eat straight). I don’t think I’ll make them for the family, I don’t think they would enjoy them personally, my family is iffy on their rich foods and they despise shepards pie. They don’t know what their missing.

Note to teacher

Note to teacher:Before we get far into this, I would like to adress that I may or may not be putting down many definitions. I feel that understanding the technique is more important than knowing it’s definition. I hope this isn’t a bad idea on my part.

Week One:The boring stuff

Week one was, for me at least, incredibly difficult. Not that it was mentally difficult but just difficult to get through, I (and others I am sure) was extremely excited to get into the kitchen and do something fun. Instead we get potatoes, carrots, and an onion. While i’m not dismissing the lesson as useless (It is pretty pivotal). It was disheartening, not only was cutting things boring, but the fact that the Tornes I made were far from even distinguishable dampened my spirit. Oh well, next week will be more interesting at least.

As a personal note: Flip the Torne after each cut.

Hello world!

Welcome to your brand new blog at Edublogs.

To get started, simply log in, edit or delete this post and check out all the other options available to you.

Also, if not already, please consider becoming an Edublogs Pro User – you can remove ads from yours and 50 other student blogs (which also get extra themes and mobile blogging), upload up to 10GB or audio, video and every other sort of content and access great features under your ‘Plugins’ menu.

And you get premium email support and over 130 extra cool themes too.

Pro users are what keeps Edublogs running and providing free blogs for education, so give it a go today 🙂

For assistance, visit our comprehensive support site, check out our getting started with Edublogs guide or stop by The Edublogs Forums to chat with other edubloggers.

You can also subscribe to our brilliant free publication, The Edublogger, which is jammed with helpful tips, ideas and more.

And finally, if you like Edublogs but want to be able to simply create, administer, control and manage hundreds of student and teacher blogs at your school or college, check out Edublogs Campus… it’s like Edublogs in a box, all for you.

Thanks again for signing up with Edublogs!